Origin Caprese Orzo Pesto Salad

Inspired by the traditional Caprese salad from Italy — which features tomatoes, mozzarella, and basil — this version folds those flavors into orzo, a rice-shaped pasta, for a heartier, picnic-ready dish.

What I Love About This Recipe

It’s light but satisfying, easy to make, and travels well. The pesto coats every piece of pasta, and the cherry tomatoes add bursts of sweetness a fresh, herby bite in every forkful.

Also Read : Mom’s Ice Cream Dessert

Caprese Orzo Pesto Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 cup uncooked orzo

• 1 cup cherry tomatoes, halved

• 1 cup fresh mozzarella pearls (or diced mozzarella)

• ⅓–½ cup basil pesto (store-bought or homemade)

• 1 tbsp olive oil (optional, to loosen pesto)

• Salt and black pepper, to taste

• Fresh basil leaves, for garnish

• Optional: a drizzle of balsamic glaze for serving

Directions

• Cook orzo in salted boiling water according to package instructions. Drain and rinse under cool water.
• In a large bowl, combine cooked orzo, cherry tomatoes, and mozzarella.
• Stir in pesto and olive oil (if needed), mixing until everything is well coated.
• Season with salt and pepper to taste.
• Chill for at least 30 minutes before serving. Garnish with fresh basil and an optional drizzle of balsamic glaze.

Notes

• Add grilled chicken or shrimp for a protein boost.
• Use sun-dried tomatoes for an extra savory twist.
• Great make-ahead option for barbecues or lunch meal prep.

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